Wagyu Rump Cap Picanha, BMS 4-5, Frozen, +/-1kg

Introducing our Wagyu Rump Cap Picanha!

The Wagyu rump cap, also known as picanha, is a rare find in the UK but a prized cut elsewhere. Its distinct triangular shape is easily recognisable, sourced from the top part of the rump. What sets this cut apart is its generous layer of fat, which naturally bastes the meat during cooking, ensuring an exceptionally juicy and flavourful result.

Wagyu Rump Cap Picanha Unmatched Flavor and Tenderness

This Kobe-style Wagyu rump cap is remarkably tender (BMS 4-5), offering a melt-in-the-mouth experience that far surpasses ordinary beef. The marbling of fat within the meat enhances its rich, buttery flavour, making every bite a luxurious indulgence. Moreover, this Wagyu rump cap provides excellent value for money, allowing you to savour premium quality beef without breaking the bank.

Wagyu Rump Cap Picanha Cooking Suggestions

• Grill: Sear over high heat, then cook slowly over medium heat until desired doneness.
• Oven Roast: Sear the outside in a hot pan, then transfer to the oven at 180°C (350°F) until medium-rare.
• Sous Vide: Cook at 55°C (131°F) for 2-3 hours, then sear briefly in a hot pan for a perfect crust.
• Skewer and Rotisserie: Skewer the picanha and cook on a rotisserie for even, slow roasting.

Wagyu Rump Cap Picanha Serving Suggestions

• Sauces: Pair with chimichurri sauce for a zesty, herbaceous contrast.
• Vegetables: Serve alongside roasted vegetables, such as carrots, potatoes and asparagus to complement the meat's richness.
• Salads: Accompany with a fresh arugula salad, dressed lightly with lemon vinaigrette to balance the flavours.
• Mashed Tomatoes: or Rice: Offer with a side of creamy mashed potatoes or a garlic butter rice pilaf for a hearty meal.
• Red Wine: Enhance with a robust red wine, like a Malbec or Cabernet Sauvignon, to complement the Wagyu’s deep flavours.